Basic Mayonnaise


  • 1 egg, at room temperature
  • 1 teaspoon (5ml) dijon mustard
  • 2 tablespoons (30 ml) apple cider vinegar
  • 3/4 cup (200 ml) extra virgin olive oil
  • salt to taste


Make sure all your ingredients start at room temperature. Crack the egg into a blender. Add the dijon, apple cider vinegar, and one fourth of the olive oil. Then put the lid on the blender and blend on high. While blending, through the access opening in your blender lid, ever so slowly poor in the rest of the olive oil. You may need to cover part of the opening with your hand to prevent the blender from spitting. The slower you poor the olive oil, the better chance you will have of getting the desired consistency. Once all the oil has been poured, close the top of the blender lid and continue to blend until desired consistency of creamy thick mayonnaise is reached.

Store in an airtight container in the refrigerator for up to a week. Recipe makes 16 servings of .5 oz/ 15.1 g (1 tablespoon (15 ml).

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About This Recipe

This is a must have in your low carb replacement recipe repetoire. The real thing is so much better than the processed version but nutritionally (as much for what it lacks in corn oil and preservatives as for what it contains with olive oils and simple, fresh ingredients) . It's all the Omega 3s that the olive oil in this recipe provide that makes using homemade mayonnaise such a better call for your tastebuds and your health! It's so easy to make, you'll wonder why you ever bought it before- Get your blender out and get ready to enjoy!

Note:Be sure all your ingredients are room temperature before you make this dish as it will better ensures proper emulsification .

Recipe Macros per Serving

Protein: 0.36 gram(s)

Carbs: 0.05 gram(s)

Fiber: 0.01 gram(s)

Fat: 10.4 gram(s)

Calories: 94.1

Net Carbs: 0.04 gram(s)